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Monday, August 15, 2011

Lime Sherbet and Lime Sorbet

From the kitchen of One Perfect Bite...The Silver Fox and one of our grandsons share a love of green desserts. The little one adores mint and pistachio, while his grandfather is inordinately fond of the tart lime variety. The last two weeks have been packed with fun and laughter and lots of good food, but for one reason or another a lime dessert never made it to the table. Things are beginning to quiet down now, and I thought this would be a good time to make a treat or two specifically for the Silver Fox. He requested a lime milk shake, but in order to make one I needed lime sherbet. What we have in our stores is not worthy of the name, so the first step in making the milk shake was to make lime sherbet. Sherbet is like a sorbet to which milk or cream is added. Both are really easy to make, especially if you have an ice cream freezer. I'm including recipes for both of them today and tomorrow I plan to feature the milk shake that Bob so enjoys. I use fresh key lime juice to make both these ices, but that is only because I can buy it at the Hispanic grocery I frequent. I have, by the way, been known to use commercially bottled juice, and while it works well in these recipes, I do find it has a slightly more metallic taste than the fresh juice. Lovers of the not so sweet usually love these ices. I think some of you might too. Here's how they are made.

Lime Sorbet...from the kitchen of One Perfect Bite
Ingredients:
2 Cups sugar
2 Cups water
1-1/2 cups lime juice (about 12 limes)
1 tablespoon finely grated lime zest
Directions:
1) Mix water and sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely.
2) While simple syrup is cooking, begin squeezing lime juice. Strain juice to remove pulp. Add zest to juice. Refrigerate until simple syrup cools.
3) Combine juice and syrup in ice cream maker and process, using manufacturers directions, until frozen. This can take up to an hour. Transfer sorbet to an airtight container and freeze for at least 2 hours to harden. Yield: 6 to 8 servings.

Hi Mary, I am still on Holiday , but in Italy...since two days ago I was in LA and bought a lot of ingredients...but nou Lime juice, I'm ging to prepare your recipe with fresh lime juice...my blog is still on holiday....blessings and hugs, Flavia

Mary: I love the photo of the little one walking with his grandfather. I wonder what they were talking about. Summer is winding down and I have yet to make ice cream or sherbet. Perhaps this delicious looking dish will inspire me.

I love all of the Sorbet's that you have been posting here, Mary! Lime is one of my favorite fruity flavors so I will need to try this. I like to use the fresh Key Limes, too. I usually get a good workout juicing them:-)

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